They say breakfast is the most important part of the day, so I always try to eat a good meal at the start of the day. During the week, my breakfast tends to be coffee and overnight oats, but on the weekend I kind of get “crazy” and make myself pancakes, muffins, or something of the sort. This post is for you, Marissa
It’s no secret by now that I love pancakes. One of the reasons why I don’t go running first thing in the morning on the weekends is because I love, love, love getting up and making my pancakes first thing in the morning. There’s nothing better than savoring every bite of my pancakes and enjoying my cup of coffee first thing in the morning, when it’s just me and the dogs, who are laying in the sun, even before JP gets up. It’s my “me” time. Well, that, and my running.
Lately I’ve been having some GI issues, an because I’ve been having so much crap to eat since I stopped running, I decided that these two things probably go hand in hand…which is why I’ve decided to give clean eating a try (starting yesterday). That doesn’t mean I have to give up my pancakes though!
Yesterday morning, when I got up, I knew I wanted to have banana pancakes. Since I was feeling gross and bloated (and am starting to wonder if I do have a gluten allergy), I decided to try something a little different. I made this recipe from Skinnytaste, minus the chocolate chips, and swapped out white flour for Bob’s Red Mill Gluten Free All Purpose Flour.
Now, I’m not going to lie. This flour is made from ground up beans, so if you don’t add some additional spices to cover it up, you’ll taste the beans. So I added a sprinkle of cinnamon and another sprinkle of pumpkin pie spice to re pancake mix.
Also, when you use this flour to make pancakes, it tends to cause them to be much thinner. This is where my idea to make crepes, and then blintzes, came from.
While cooking my “crepes” on the stovetop, I quickly mixed up a “clean” version of the filling for my blintzes:
1 cup 0% fat Greek yogurt (I used Chobani)
About 1 Tablespoon honey, to taste
A dash of cinnamon
2/3 tsp vanilla extract
I mixed all of these ingredients up in a mixing bowl really good, tasted it to make sure it didn’t have too much of that “sour” flavor you’ll taste in Greek yogurt. Once I was happy with it, I spread it over my crepe, rolled it up, and enjoyed it! Yum, yum! You could even slice up some bananas and put some on top of the crepe before rolling it up and eating.
Unfortunately (again), I didn’t even think about taking photos because I was so excited about enjoying this recipe, and didn’t realize it would be good enough for sharing on here. But stay tuned, I’ll be making more of these and updating this post with photos in the near future!
What’s your favorite meal of the day?
Favorite breakfast food?